Meet Will Harris, the the owner/operator of White Oak Pastures, a multi-generational family farm that was established in 1866 in the small, southwest Georgia community of Bluffton. White Oak Pastures is the only farm in the United States that has both a beef and chicken abattoir on the property. Erin Fairbanks interviews Will on this week's episode of The Farm Report. Mr. Harris explains what inspired him to transition away from the big industrial farming model and back to the humane and organic methods his great grandfather practiced. Learn more about what animal welfare means at White Oak Pastures and how they set the standard for excellence in modern livestock production. This program was sponsored by Whole Foods Market.

"We're the only farm in the country that has both a beef and poultry slaughterhouse on the farm - we're very proud of that."

"When I was in my 40's in the 1990's I became disgusted with the excesses of the industrial practices and started transitioning back to the ways of my great grandfather."

"Good animal welfare is very easy to determine. If you enjoy watching the animal - you have good animal welfare. The animals need to be able to express their instinctive behavior."

--Will Harris of White Oak Pastures on The Farm Report

This week on Hot Grease Nicole sits down with food systems strategist Melissa Danielle. They talk Glenn Beck's recent jab at Michelle Obama and the progress being made on the healthy food financing initiative. Tune in and hear some of the movers and shakers making waves in food with Melissa's Hot Five: the best of the good food movement's underground. This episode was sponsored by White Oak Pastures.

Tune into a sweet episode of The Main Course as host Patrick Martins sits down and chats with "Rising Star" pastry chef Jenny McCoy. Jenny talks about her experiences working with desserts and gives listeners some insights into the process of a pastry chef. Learn how you can make elaborate desserts at home and find out why she thinks you don't always have to follow recipes exactly as written. Hear about how salts and savory flavors are finding their way back to desserts and hear about Jenny's personal journey into the world of pastries! This program was brought to you by White Oak Pastures.

"There is definitely an uptick in savory ingredients in deserts lately. Salt has become a focal point in some desserts."

"You can make elaborate and delicious desserts at home quite easily."

"Recipes are strong guide, but you don't have to follow them to a 'T'."

--Pastry Chef Jenny McCoy on The Main Course